1. Add the sugar and the berries to your pot.
2. Take a plate and put it in the refrigerator for chilling, which will be used later to check the jam’s consistency.
3. Mix for at least 15 minutes until the all the sugar is mixed with berries.
4. Place the mixture of sugar and berries on a medium temperature setting burner and heat it for 15 minutes until the berries burst and juice from them. Stir often to prevent burning.
5. Increase the heat from medium and continuously stir it to prevent sticking and cook for 50 minutes until the whole berries are broken down and the juice becomes thick.
6. Continuously stir the mixture to avoid the sticking of jam to the bottom or sides of
the pot and heat it until it becomes very thick. The water present in the juice will evaporate.
7. The jam becomes thick due to pectin present naturally, which acts as a thickening agent in the whole process.
8. When the jam becomes thick, add the lemon juice and then do continuous stirring and heat it for at least 5 minutes.
9. To check the jam’s consistency, take out the chilled plate, put a bit of jam on it, and chill it, and after chilling, check its consistency by dragging your spoon through it.
10. If the jam holds its shape, it means the jam is ready.
11. Remove the heat from the jam and allow it to cool at the room temperature for some time.
12. Put the prepared jam in the jars and leave at least a half-inch of the pot from the top and seal the jars.
13. After sealing, the jars put the jam in the refrigerator to keep the better quality of jam.
14. Use the jam within the weeks or within a month.
Tips: To make the jam smoother, you can crush the berries with your hands or use the potato masher.
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